Lobster Bisque

Very good lobster soup for the New Year's celebration.

Servings	2 Portions
Tags	French \| New Year \| Seafood \| Soup \| Starter
Allergens	Milk, Shellfish
Cook Time	120 min

Here is a good lobster soup that I used for the New Year's celebration. The recipe can be prepared the day before and completed in 10 minutes before serving.

There are a lot of different versions of lobster bisque, but I think this is probably my favorite. Of course it takes some time, but a lot of the time is just waiting for the broth to boil.

I am assuming that you bought a pre-cooked lobster of between 400g and 500g. If you have a raw lobster, it should be boiled quickly for about 5 minutes and allowed to cool before starting with this recipe.

I have also set this recipe to be for 2 people, but it all depends on how you want to use the soup. If this is served with a lot of other food (at a buffet, for example) it is excellent for 4 people as well. So there will be 2 large portions of this recipe.

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Ingredients

Directions

Lobster Bisque

Preheat the oven to 250°C and grill.
Crack the lobster's claws and peel out the meat. Peel the tail and pick out the meat. Store the meat in a jar in the fridge until serving. Save all the shell and put this in an ovenproof dish.
Roast the shells in the oven for about 7 minutes.
Peel/finely chop the vegetables.
In a larger saucepan (3-5 litres), fry the onion, carrot and celery in the butter. Add the fennel after a few minutes and continue to saute.
Add coarsely chopped garlic, chili (finely chopped without seeds), tomato puree and paprika powder - fry for a few minutes
Then add the grilled lobster shells and fry for a minute while stirring.
Pour in the wine and give it a few minutes on high heat.
Pour in the water and add the bay leaves. Bring to a boil and let simmer for 15 minutes. Remove any foam with a spoon.
Let simmer on a low temperature for 45-60 minutes.
Remove the shells and strain the liquid into another saucepan. Squeeze the liquid out of the vegetables a little.
You can prepare up to this point. You then save the broth in the fridge until it is time to serve.
Pour the broth and cream into a saucepan and bring to the boil.
Simmer on medium heat for 5 minutes. Season with salt and cayenne pepper if needed.
Divide the lobster meat into soup bowls and then pour over the hot soup.
Garnish with dill.

Nutrition Facts*

	Total	Serving	100 g
Energy	2166.45 kcal	1083.23 kcal	101 kcal
Carbohydrates	40.97 g	20.48 g	1.91 g
Fat	152.72 g	76.36 g	7.12 g
Protein	98.24 g	49.12 g	4.58 g
Sugar	26.81 g	13.41 g	1.25 g
Salt	10.51 g	5.26 g	0.49 g

* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.